Another recipe for Indian scrambled eggs from the west coast of India and Parsi in origin. This version is from Madhur Jaffreys first UK cookbook ” Indian Cookery” 1982.
Ingredients
- 3 tbsps butter
- 1 small onion peeled and finely chopped
- 1/2 tsp fresh ginger peeled and finely grated
- 1 fresh green chhilli finely chopped
- 1 tbsp fresh coriander finely chopped
- salt & freshly ground black pepper to season
- 1/8 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 small tomato peeled & chopped
- 6 large organic eggs lightly beaten
Servings:
Instructions
- Melt the butter in a medium sized non stick frying pan over a medium heat.
- Add the onion and saute until soft then add the ginger, chilli, coriander,turmeric, cumin and tomato. Stir and cook for 3-4 minutes until the tomatoes are soft.
- Pour in the beaten eggs and season lightly.Fold the eggs gently until they form thick curds, and are your preferred consistency.
- Serve with toast or indian bread.
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